Spring Quinoa Salad, basil, balsamic vinaigrette

Ingredients

Dressing:

• ¼  cup olive oil
• 1 clove minced garlic
• ¼ cup basil paste
• 2 tablespoons lemon juice 1 large lemon
• 1 tablespoon golden balsamic vinegar or champagne vinegar
• Kosher salt and black pepper to taste

Salad:

• 2 cups cold cooked quinoa
• 50 gms green zucchini, sliced
• 50 gms  yellow zucchini, sliced
• 50 gms mushrooms, sliced
• 20 gms Arugula leaves
• 4-5 asparagus sticks
• 50 gms 1 cup halved grape or cherry tomatoes
• 1 Kosher salt and black pepper to taste

Instructions

• First, make the dressing. In a small bowl or jar, whisk together the basil paste, olive oil, garlic, lemon juice, vinegar, salt and pepper. Set aside.
• Par boil vegetables, drain, keep aside.
• In a large bowl, combine quinoa, and vegetables.
• Drizzle salad with dressing and gently stir until salad is coated with the dressing. Season with salt and pepper, to taste.
• Garnish with micro greens and tuile and servechilled.